Creamy Asian Cucumber with Crispy Tofu (Printable)

Cool crisp cucumbers and carrots tossed in creamy sesame-ginger dressing with golden pan-fried tofu cubes.

# What You’ll Need:

→ Crispy Tofu

01 - 14 oz extra-firm tofu, drained and pressed
02 - 1.5 tablespoons low-sodium soy sauce or tamari
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon toasted sesame oil
05 - 2 tablespoons cornstarch or potato starch
06 - 2-3 tablespoons neutral oil for pan-frying

→ Cucumber Salad

07 - 2 large English cucumbers or 4-5 Persian cucumbers, thinly sliced
08 - 1 teaspoon salt
09 - 3 green onions, thinly sliced
10 - 1 medium carrot, peeled and cut into fine matchsticks
11 - 2 tablespoons fresh cilantro or mint leaves, chopped
12 - 2 teaspoons toasted sesame seeds

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain yogurt
15 - 1.5 tablespoons rice vinegar
16 - 2 teaspoons soy sauce or tamari
17 - 1 teaspoon toasted sesame oil
18 - 1 teaspoon honey or sugar
19 - 1 small garlic clove, finely minced
20 - 1 teaspoon fresh ginger, finely grated
21 - 1-2 teaspoons sriracha or Asian-style chili sauce
22 - 1-2 tablespoons water

→ Optional Finishing Touches

23 - Extra chili oil or chili crisp for drizzling
24 - Lime wedges for serving
25 - Extra herbs for garnish

# How-To Steps:

01 - Drain tofu and wrap in a clean kitchen towel. Place a plate on top and weigh down with a heavy object. Press for 15-20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds about 1/8 inch thick. Place slices in a colander, sprinkle with salt, and toss. Let sit for 15-20 minutes to draw out excess water.
03 - In a bowl, whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Add water gradually until the dressing reaches a silky, pourable consistency. Adjust seasoning to taste.
04 - In a small bowl, mix soy sauce, rice vinegar, and sesame oil. Pat pressed tofu dry and cut into 0.5-0.75 inch cubes. Place tofu in a shallow bowl, pour marinade over, and toss gently. Let marinate for 10-15 minutes.
05 - Sprinkle cornstarch over marinated tofu and toss until evenly coated. Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for 3-5 minutes. Turn pieces to crisp all sides for 10-12 minutes total. Remove to paper towels to cool.
06 - Pat cucumbers dry with paper towels. Place in a large mixing bowl with carrot matchsticks, green onion whites, and half the green tops. Add chopped cilantro or mint if using.
07 - Pour about two-thirds of the dressing over the salad and toss gently to coat. Add more dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu into the dressed cucumber salad.
09 - Transfer to a serving platter. Sprinkle with remaining green onion tops, toasted sesame seeds, and extra herbs. Drizzle with chili oil and serve with lime wedges.

# Expert Hints:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, no deep fryer required.
  • Salting the cucumbers ahead of time keeps the salad crunchy for hours instead of turning into a watery mess.
  • The creamy sesame-ginger dressing clings to every bite without feeling heavy or drowning the vegetables.
  • It works as a full lunch on its own or doubles beautifully as a side dish for grilled proteins or noodles.
02 -
  • Do not skip pressing the tofu, I learned this the hard way when my first batch turned into rubbery mush in the pan.
  • Wait until the oil shimmers before adding the tofu, and resist the urge to move it around, patience is what gets you those golden, crispy edges.
  • Always salt and drain the cucumbers, even if you're in a rush, or you'll end up with a watery salad and diluted dressing within an hour.
  • Add the tofu at the very last minute before serving, it loses its crunch fast once it touches the dressing.
03 -
  • Use a cast-iron skillet for the tofu if you have one, it holds heat better and gives you the most even, golden crust.
  • Taste a piece of cucumber after salting, if it's too salty, rinse the slices quickly under cold water and pat them dry before dressing.
  • Double the dressing recipe and keep extra in the fridge, it's incredible on grain bowls, slaw, or as a dip for spring rolls.
  • If you're short on time, use an air fryer for the tofu at 400 degrees Fahrenheit for 12 to 15 minutes, shaking halfway through.
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